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We hope you got benefit from reading it, now let’s go back to spinach and roasted maitake mushrooms tossed in wasabi and ponzu recipe. You can have spinach and roasted maitake mushrooms tossed in wasabi and ponzu using 5 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Spinach and Roasted Maitake Mushrooms Tossed in Wasabi and Ponzu:
- Get 1/2 bunch Spinach
- Get 1 pack Maitake mushrooms
- Prepare 1 tsp ★ Ponzu (citrus-flavored soy sauce)
- Prepare 2 tsp ★ Dashi soy sauce
- You need 1 ★Wasabi
Instructions to make Spinach and Roasted Maitake Mushrooms Tossed in Wasabi and Ponzu:
- Parboil the spinach, immerse in cold water, cut to appropriate lengths, and squeeze out the excess water. Set aside.
- Shred the maitake mushrooms into bite-sized pieces. In a frying pan without oil or over a grill, cook (roast) the mushrooms until the moisture has evaporated and they are golden brown.
- Combine the spinach with the mushrooms and toss with the ★ ingredients.
Seek out big fluffy maitake (aka hen-of-the-woods) or clustery oyster mushrooms for this recipe. In the absence of a grill or grill pan, use your broiler, making sure to keep an eye on the. A properly roasted mushroom should be meaty, intense, and deeply flavored, not bland and slippery. This recipe for roasting them in the oven gives you the very best results, and while it's written for button or cremini mushrooms, the method can be adapted to work for many other types, including portobello, oyster, shiitake, wild mushrooms, and more. Shrimp tempura, avocado & spring mix topped w.
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